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FI20012151A0 - Liquid bread improver, its use and method of preparation - Google Patents

Liquid bread improver, its use and method of preparation

Info

Publication number
FI20012151A0
FI20012151A0 FI20012151A FI20012151A FI20012151A0 FI 20012151 A0 FI20012151 A0 FI 20012151A0 FI 20012151 A FI20012151 A FI 20012151A FI 20012151 A FI20012151 A FI 20012151A FI 20012151 A0 FI20012151 A0 FI 20012151A0
Authority
FI
Finland
Prior art keywords
bread improver
liquid bread
liquid
preparation
present
Prior art date
Application number
FI20012151A
Other languages
Finnish (fi)
Swedish (sv)
Inventor
Erik Jensen
Erik Keller
Jens Holtsborg
Original Assignee
Danisco
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8562199&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=FI20012151(A0) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Danisco filed Critical Danisco
Priority to FI20012151A priority Critical patent/FI20012151A0/en
Publication of FI20012151A0 publication Critical patent/FI20012151A0/en
Priority to AT02774763T priority patent/ATE419750T1/en
Priority to NZ532995A priority patent/NZ532995A/en
Priority to EP02774763.3A priority patent/EP1443823B2/en
Priority to RU2004114838/13A priority patent/RU2322063C2/en
Priority to BRPI0213914A priority patent/BRPI0213914B1/en
Priority to AU2002340495A priority patent/AU2002340495B2/en
Priority to ES02774763T priority patent/ES2319398T5/en
Priority to MXPA04004315A priority patent/MXPA04004315A/en
Priority to PCT/EP2002/012227 priority patent/WO2003039261A1/en
Priority to DE60230789T priority patent/DE60230789D1/en
Priority to US10/838,533 priority patent/US7910149B2/en
Priority to ZA2004/04089A priority patent/ZA200404089B/en
Priority to US13/028,541 priority patent/US20110135790A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/007—Liquids or pumpable materials
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread improver. The liquid bread improver according to the present invention may be used in, for example, a variety of products in the bakery industry or in extruded snacks.
FI20012151A 2001-11-05 2001-11-05 Liquid bread improver, its use and method of preparation FI20012151A0 (en)

Priority Applications (14)

Application Number Priority Date Filing Date Title
FI20012151A FI20012151A0 (en) 2001-11-05 2001-11-05 Liquid bread improver, its use and method of preparation
DE60230789T DE60230789D1 (en) 2001-11-05 2002-11-01 LIQUID BREAD ENHANCER, USE AND METHOD FOR THE PRODUCTION THEREOF
PCT/EP2002/012227 WO2003039261A1 (en) 2001-11-05 2002-11-01 A liquid bread improver, the use and the process for producing thereof
BRPI0213914A BRPI0213914B1 (en) 2001-11-05 2002-11-01 liquid improver additive for bread, its use, and process to produce the same
NZ532995A NZ532995A (en) 2001-11-05 2002-11-01 Water-free low viscous liquid bread improver comprising a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives having a viscosity of below 10,000 cP at ambient temperature
EP02774763.3A EP1443823B2 (en) 2001-11-05 2002-11-01 A liquid bread improver, the use and the process for producing thereof
RU2004114838/13A RU2322063C2 (en) 2001-11-05 2002-11-01 Liquid additive for producing of bread, method for using and producing the same
AT02774763T ATE419750T1 (en) 2001-11-05 2002-11-01 LIQUID BREAD IMPROVEMENT, USE AND METHOD FOR THE PRODUCTION THEREOF
AU2002340495A AU2002340495B2 (en) 2001-11-05 2002-11-01 A liquid bread improver, the use and the process for producing thereof
ES02774763T ES2319398T5 (en) 2001-11-05 2002-11-01 Liquid bread improver, use and production procedure
MXPA04004315A MXPA04004315A (en) 2001-11-05 2002-11-01 A liquid bread improver, the use and the process for producing thereof.
US10/838,533 US7910149B2 (en) 2001-11-05 2004-05-05 Liquid bread improver, the use and the process for producing thereof
ZA2004/04089A ZA200404089B (en) 2001-11-05 2004-05-25 A liquid bread improver the use and the process for producing thereof
US13/028,541 US20110135790A1 (en) 2001-11-05 2011-02-16 Liquid Bread Improver, The Use And The Process For Producing Thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FI20012151A FI20012151A0 (en) 2001-11-05 2001-11-05 Liquid bread improver, its use and method of preparation

Publications (1)

Publication Number Publication Date
FI20012151A0 true FI20012151A0 (en) 2001-11-05

Family

ID=8562199

Family Applications (1)

Application Number Title Priority Date Filing Date
FI20012151A FI20012151A0 (en) 2001-11-05 2001-11-05 Liquid bread improver, its use and method of preparation

Country Status (13)

Country Link
US (2) US7910149B2 (en)
EP (1) EP1443823B2 (en)
AT (1) ATE419750T1 (en)
AU (1) AU2002340495B2 (en)
BR (1) BRPI0213914B1 (en)
DE (1) DE60230789D1 (en)
ES (1) ES2319398T5 (en)
FI (1) FI20012151A0 (en)
MX (1) MXPA04004315A (en)
NZ (1) NZ532995A (en)
RU (1) RU2322063C2 (en)
WO (1) WO2003039261A1 (en)
ZA (1) ZA200404089B (en)

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GB0312606D0 (en) 2003-06-02 2003-07-09 Cereform Ltd Aqueous stabilization of liquid dough conditioning compositions
US7704537B2 (en) * 2004-11-24 2010-04-27 H.J. Heinz Company Crispy flour taquito
GB2444896B (en) * 2006-12-18 2010-05-19 Nutraceuticals Ltd Compositions comprising polyunsaturated fatty acids
GB0625743D0 (en) 2006-12-22 2007-02-07 Cereform Ltd Aqueous dough conditioning composition
WO2011063473A1 (en) * 2009-11-27 2011-06-03 Serrol Ingredients Pty Limited Emulsifier composition
US8926308B2 (en) 2010-04-21 2015-01-06 Intercontinental Great Brands Llc Dough extruders and methods
CN103651655B (en) 2012-09-14 2019-01-08 丰益(上海)生物技术研发中心有限公司 Include the Flour product brightening agent of glycan alcohol and its application
RU2532040C1 (en) * 2013-04-05 2014-10-27 Государственное научное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторов, кислот и красителей Российской академии сельскохозяйственных наук (ГНУ ВНИИПАКК Россельхозакадемии) Food additive for cakes
EP2910128B1 (en) 2014-02-20 2018-09-26 CSM Bakery Solutions Europe Holding B.V. Enzyme-containing solid bakery emulsion
EP3461350A1 (en) * 2017-09-28 2019-04-03 DuPont Nutrition Biosciences ApS A food composition with enhanced shelf stability

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Also Published As

Publication number Publication date
EP1443823A1 (en) 2004-08-11
US20110135790A1 (en) 2011-06-09
ATE419750T1 (en) 2009-01-15
BR0213914A (en) 2004-08-31
US20050031763A1 (en) 2005-02-10
ES2319398T3 (en) 2009-05-07
EP1443823B1 (en) 2009-01-07
DE60230789D1 (en) 2009-02-26
RU2322063C2 (en) 2008-04-20
US7910149B2 (en) 2011-03-22
AU2002340495B2 (en) 2008-01-10
ES2319398T5 (en) 2020-10-23
BRPI0213914B1 (en) 2015-11-03
WO2003039261A1 (en) 2003-05-15
ZA200404089B (en) 2005-06-29
RU2004114838A (en) 2005-05-10
MXPA04004315A (en) 2005-05-16
NZ532995A (en) 2007-11-30
EP1443823B2 (en) 2020-02-12

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